Creamy potato soup has always been one of Donnie’s and my favorite appetizers. We both agree that this homemade version is even better than the kind served in casual dining restaurants. In fact, Donnie says this is the best soup he's ever tasted.
I like to add three or four cups of broccoli to this recipe. The result is a thicker soup with a distinct broccoli flavor. It’s delicious and nutritious, but it may not be to everyone’s liking.
Italian sausage, chicken, carrots, spinach, or other meats and vegetables also go well with this recipe, and can be added to suit your family’s preferences.
Creamy Potato Soup
6 medium-sized white potatoes
6 tablespoons butter
6 tablespoons flour
7 cups milk (I use skim)
1 cup grated cheese
1 cup sour cream
Salt, pepper, and garlic powder to taste
Wash, peel, and cube the potatoes, and place them in a large crock pot. Season the potatoes with salt, pepper, and garlic to taste, then cover with water. Cook on high 4-6 hours, or until the potatoes are tender. Drain and set aside.
In a large pot, melt the butter over low heat. Add the flour, stirring constantly until a smooth paste forms. Gradually add the milk, stirring constantly to avoid lumps.
Once the butter, flour, and milk are well-blended, increase the heat to medium-high, and continue to stir until thickened. Reduce the heat to medium, add the potatoes (this is where I add broccoli), and continue to stir until the soup is well-blended and has a thick, creamy consistency.
Remove the soup from the heat, and add the grated cheese and sour cream, stirring until well-blended. You may have to return the pot to a low burner if the ingredients don’t blend easily.
This soup is delicious topped with bacon bits, additional grated cheese, and diced green onions. Donnie and I always eat it with slices of Tammy’s Homemade Wheat Bread.
I like to add three or four cups of broccoli to this recipe. The result is a thicker soup with a distinct broccoli flavor. It’s delicious and nutritious, but it may not be to everyone’s liking.
Italian sausage, chicken, carrots, spinach, or other meats and vegetables also go well with this recipe, and can be added to suit your family’s preferences.
Creamy Potato Soup
6 medium-sized white potatoes
6 tablespoons butter
6 tablespoons flour
7 cups milk (I use skim)
1 cup grated cheese
1 cup sour cream
Salt, pepper, and garlic powder to taste
Wash, peel, and cube the potatoes, and place them in a large crock pot. Season the potatoes with salt, pepper, and garlic to taste, then cover with water. Cook on high 4-6 hours, or until the potatoes are tender. Drain and set aside.
In a large pot, melt the butter over low heat. Add the flour, stirring constantly until a smooth paste forms. Gradually add the milk, stirring constantly to avoid lumps.
Once the butter, flour, and milk are well-blended, increase the heat to medium-high, and continue to stir until thickened. Reduce the heat to medium, add the potatoes (this is where I add broccoli), and continue to stir until the soup is well-blended and has a thick, creamy consistency.
Remove the soup from the heat, and add the grated cheese and sour cream, stirring until well-blended. You may have to return the pot to a low burner if the ingredients don’t blend easily.
This soup is delicious topped with bacon bits, additional grated cheese, and diced green onions. Donnie and I always eat it with slices of Tammy’s Homemade Wheat Bread.
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